Sue's Recipes and Other Stories

Carrots and Fennel with Harissa (4-6)

Ingredients

500g carrotspeeled and cut into approximately 4cm-long batons
500g fenneltrimmed, cut in half from top to bottom, then into approximately 1cm-thick slices
2tbsp harissa
2tbsp regular olive oil
1 satsumazest finely grated, and juiced to get 2 tbsp
1tsp sea salt flakesor to taste

Instructions

Heat the oven to 180C/350F/gas mark 4. Put the carrots and fennel in a large bowl. Add the harissa, oil, satsuma zest and juice, and a teaspoon of sea salt flakes, and toss to combine.
Tip everything into a shallow roasting tin, scraping out the bowl well, and give it a final toss to mix. Spread out in the tin and roast for 40-50 minutes, giving it a stir after 30, until the carrot is just cooked through and the fennel soft. Taste, and add more salt if desired.